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Taiwanese Beef Noodle Soup

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soups•taiwanese•contains meat, contains gluten, dairy-free
3 hours•6 servings•

Ingredients

  • 3 pounds beef shank – cut into 2-inch chunks
  • 3 whole star anise
  • 1 stick cinnamon
  • 1 tsp Sichuan peppercorns
  • 1 tsp fennel seeds
  • 2 leaves bay
  • 2 tbsp neutral oil
  • 3 tbsp doubanjiang
  • 6 scallion – cut into 2-inch pieces
  • 2 ounces ginger – sliced
  • 8 cloves garlic – smashed
  • 1 large yellow onion – quartered
  • 1/2 cup Shaoxing wine
  • 3/4 cup light soy sauce
  • 1/4 cup dark soy sauce
  • 2 tbsp rock sugar
  • 2 medium tomatoes – quartered
  • 10 cups water
  • 2 pounds fresh wheat noodles
  • 12 ounces baby bok choy – halved lengthwise (~4 small baby bok choys)
  • scallion – thinly sliced (for serving)
  • cilantro – chopped (for serving)
  • pickled mustard greens – chopped (for serving)
  • chili oil – for serving
  • 1 1/2 tsp kosher salt – plus more to taste
Taiwanese Beef Noodle Soup

Instructions

1. Bundle the star anise, cinnamon stick, Sichuan peppercorns, fennel seeds, and bay leaves in a small piece of cheesecloth or a tea bag and tie securely to make a spice sachet.

2. Put the beef shank in a large pot, cover completely with cold liquid, bring to a rolling boil, and cook 5 minutes to purge impurities. Drain and rinse the meat under cold running water; clean the pot.

3. Heat the neutral oil in the pot over medium heat. Add the doubanjiang and cook until the paste is fragrant and the oil turns red, 45–60 seconds.

4. Add the cut scallions, sliced ginger, smashed garlic, and quartered onion. Stir-fry until aromatic and lightly softened, 2–3 minutes.

5. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and add the rock sugar. Stir until the sugar dissolves and the aromatics are coated, about 1 minute.

6. Return the blanched meat to the pot along with the spice sachet and the quartered tomatoes. Add the water, bring to a boil, skim any foam, then reduce to a gentle simmer. Partially cover and cook until the beef is very tender when pierced, 2–2.5 hours.

7. Lift out the meat and spice sachet. Strain the broth through a fine-mesh strainer back into the pot, discarding the solids. Bring back to a simmer and stir in the kosher salt; taste and adjust salt as needed.

8. Bring a separate large pot of water to a boil. Cook the fresh wheat noodles until chewy and cooked through, 2–4 minutes depending on thickness; drain well.

9. In the same boiling water, blanch the baby bok choy until bright green and tender-crisp, 30–60 seconds; drain.

10. Divide the noodles among warm bowls. Top with chunks of the beef and ladle over hot broth to cover. Garnish with the blanched bok choy, scallions, cilantro, pickled mustard greens, and a drizzle of chili oil. Serve immediately.

Taiwanese Beef Noodle Soup is a deeply savory bowl built on a slow-simmered beef broth scented with soy sauce, warm spices, and aromatics. Tender chunks of beef sit over springy wheat noodles, with a broth that balances salt, gentle sweetness, and a mild chili warmth. Crisp-tender greens and fresh toppings add color and lift, while optional pickled mustard greens deliver a bright, appetizing counterpoint to the rich soup.

Born from braised-beef traditions carried to Taiwan in the mid-20th century, the dish evolved in local kitchens and noodle shops into a national staple. Today it appears in two broad families: a red-braised style with chili bean paste and soy for a mahogany broth, and a clear-broth variation highlighting pure beef flavor. It is celebrated at festivals in Taipei and beloved as a comfort food that reflects Taiwan’s blend of mainland influences and local tastes.